Roasted Honeynut Squash With Spiced Pepita Brittle
Twice baked honey-nut squash topped with a slightly sweet and spiced pumpkin seed brittle packs all the fall flavors. This dish is simple an elegant, feature on your Thanksgiving table as a vegetarian entree or out of this world side to compliment the turkey.
Roasted Honeynut Squash with Spiced Pepita Brittle
- honeynut Squash, 2,, cut lengthwise and seeds removed,
- Brown Butter, 3, Tablespoons,,/black-boylard-original-brown-butter
- Pepitas or Hulled Pumpkin Seeds, 1/4, Cup, lightly toasted,/copy-of-roasted-unsalted-peanuts
- Sesame Seeds, 1/4 cup, Toasted,,/brown-sesame-seeds
- Light Brown Sugar, ½, Cup,,/regular-muscovado-sugar
- Maple Syrup, 2, Tablespoons,,/crown-maple-bourbon-barrel-aged-maple-syrup
- Black Urfa Chile, 1, Teaspoon,,/burlap-barrel-black-urfa-chile
- Whole Coriander Seeds, 1/2, Tablespoon, Toasted,/whole-indian-coriander
- Whole Fennel Seeds, 1/2, Tablespoon, Roasted,/whole-roasted-fennel-seeds
- Whole Cumin Seeds, 1/2, Tablespoon,,/whole-roasted-cumin-seeds
- Sea Salt, 1, Teaspoon,,//maldon-sea-salt
- Black pepper, 1/2, Teaspoon,,butchers-10-ground-black-pepper
- Pre-heat oven to 400 degrees.
- Place the squash in a roasting pan big enough to hold the squash in a single layer with overlap.
- Rub 2 tablespoons of butter on each squash half, adding some to the well of the squash. Pour the ½ cup of water in the bottom of the pan and roast for 25-30 minutes.
- While the squash is roasting make the brittle. Combine the pepitas, sesame seeds, brown sugar, maple syrup, and spices remaining tablespoon of butter together. Add salt and pepper to taste and transfer to a parchment lined baking sheet. Bake for 10 minutes or until everything looks melted together and crisp. Remove from the oven and let cool.
- When the squash is soft, remove from the oven and top with the seed crumble. Return the squash to the oven increasing the temp to 425 for an additional 15 minutes.